Instructions

• Beat the eggs, season with a sprinkle of salt and pepper, and set aside.
• Preheat a medium skillet over medium heat and coat lightly with olive oil. Add a dry rice paper sheet (textured side down), then add half the sliced green onions on top of the rice paper sheet.
• Pour half the beaten egg in the middle of the rice paper sheet. Push the egg towards the perimeter with chopsticks or a spoon so the egg fills the sheet in one layer.
• Cook for one to two minutes until the eggs are almost set, then add chili oil to taste and cook for a further one to two minutes until the eggs are set. Do not flip the eggs over.
• Transfer onto a plate and garnish with cilantro leaves and shaved carrot.
• Enjoy open-faced with a fork and knife, or roll up and enjoy egg wrap style.